Pistachio Almond Coffee Cake: A Buttery, Nutty Delight

Introduction

There’s something magical about the combination of pistachios and almonds in a soft, buttery coffee cake. Whether you’re looking for a delightful breakfast treat, a companion to your afternoon coffee, or a dessert to impress guests, this Pistachio Almond Coffee Cake has you covered. The cake boasts a tender crumb, rich nutty flavors, and a sweet glaze to tie everything together.

Why You’ll Love This Recipe

This cake is more than just a simple coffee cake—it’s a luxurious treat that offers:

• A moist and tender texture thanks to the combination of butter, oil, and sour cream.
• A nutty, aromatic flavor with pistachios and almond extract.
• A crumbly cinnamon-pistachio streusel for a delightful contrast in texture.
• A simple yet elegant vanilla glaze to add sweetness and balance.
• Easy ingredient swaps to make it gluten-free or dairy-free if needed.

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• ½ cup almond flour (adds tenderness)
• 1 cup granulated sugar
• ½ cup light brown sugar (for depth of flavor)
• ½ cup unsalted butter, softened
• ½ cup vegetable oil (ensures moisture)
• ¾ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup shelled pistachios, roughly chopped

Cinnamon-Pistachio Streusel:

• ⅓ cup light brown sugar
• ½ cup chopped pistachios
• ½ teaspoon cinnamon
• 2 tablespoons melted butter

For the Sweet Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Necessary Tools

To prepare this cake, you’ll need:

• A 9-inch round cake pan (greased and lined with parchment)
• Mixing bowls (for wet and dry ingredients)
• An electric mixer (for creaming butter and sugar)
• A whisk and spatula
• Measuring cups and spoons
• A cooling rack

Ingredient Swaps and Additions

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free: Use dairy-free butter and replace sour cream with coconut yogurt.
• Extra Nutty Flavor: Add 1 teaspoon of pistachio extract to enhance the pistachio taste.
• Chocolate Twist: Fold in ½ cup mini chocolate chips for a sweet contrast.

Step-by-Step Instructions

1️⃣ Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

2️⃣ Make the Batter

1. In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
2. In another large mixing bowl, cream together butter, oil, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in vanilla and almond extracts.
5. Gradually alternate adding the dry ingredients and sour cream to the wet ingredients, mixing until smooth.
6. Fold in chopped pistachios to evenly distribute them.

3️⃣ Prepare the Streusel

1. In a small bowl, mix brown sugar, chopped pistachios, cinnamon, and melted butter.

4️⃣ Assemble & Bake

1. Pour half of the cake batter into the prepared pan.
2. Sprinkle half of the streusel mixture over the batter.
3. Pour the remaining batter and smooth the top.
4. Sprinkle the remaining streusel over the top.
5. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool for 10 minutes before transferring to a wire rack.

5️⃣ Glaze & Serve

1. Whisk together powdered sugar, milk, and vanilla extract until smooth.
2. Drizzle the glaze over the cooled cake.
3. Serve warm or at room temperature.

Pro Tips for Success

• Use room temperature ingredients for a smoother batter.
• Do not overmix the batter to keep the cake soft and tender.
• For a crunchier topping, toast the pistachios before adding them to the streusel.
• If you prefer less sweetness, reduce the glaze or serve without it.

Serving Suggestions

• Pair with a hot cup of coffee or chai tea.
• Serve with whipped cream and fresh berries.
• Enjoy as a dessert with a scoop of vanilla ice cream.

Storing and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to a week.
• Freezer: Wrap slices in plastic wrap and freeze for up to 3 months.
• Reheat: Microwave for 10-15 seconds to soften before serving.

Nutritional Information (Per Serving)

• Calories: 320
• Carbohydrates: 40g
• Protein: 5g
• Fat: 17g
• Sugar: 22g
• Fiber: 2g

FAQs

1. Can I use a different nut instead of pistachios?

Yes! Almonds, walnuts, or pecans can be used as substitutes.

2. Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and store at room temperature. Glaze before serving.

3. Can I make this cake without almond flour?

Yes, replace almond flour with an equal amount of all-purpose flour.

4. Can I make muffins instead of a cake?

Yes! Bake at 350°F (175°C) for 20-25 minutes in a muffin tin.

5. Is this cake overly sweet?

No, the sweetness is balanced, but you can reduce the sugar slightly if preferred.

Conclusion

This Pistachio Almond Coffee Cake is a must-try for anyone who loves a rich, nutty, and buttery treat. With its tender crumb, crunchy streusel, and sweet glaze, it’s perfect for any occasion—whether as a breakfast delight, an afternoon indulgence, or a dessert to impress. Give it a try and enjoy the delightful fusion of flavors in every bite!